1. In a bowl, add the grain with approx 2Lt hot tap water and mix well. Steep for 20 minutes.
2. After steeping, pour the grain and liquid through a strainer and collect the liquid in a saucepan.
3. Rinse the grain with approx 1lt of hot water and collect the liquid in the saucepan. Discard the grain.
4. Bring resulting liquid to the boil for approx 5 minutes. After boiling for 5 minutes, turn the heat off and add the Willamette Hop Bag to saucepan. Allow to sit for a further 10 minutes.
5. Pour the Tyneside Brown Ale and hot grain wort into fermenter. Use the grain wort to rinse out the tin.
6. Add stout combo, stir to dissolve.
7. For bottlers, place the sanitized oak in a hop sock in the fermenter.
8. Add your fridge-cold water to fermenter, and top up to 22 lt with tap water. Stir well.
9. Sprinkle S-04 yeast onto the surface of the liquid. Ferment at 20 degrees.
10. For bottlers, add the frozen raspberries to the fermenter after day 4 or 5 of fermentation, or after you have racked your beer into a settling cube. Chill the fermenter/cube down to 4 degrees for approx 4 days or until you’re happy with the flavour.
11. If you’re kegging, put the frozen raspberries into a Hop Boiling Bag, place in into the keg and tie the bag onto the dip tube at the top. Place the sanitized oak into another Hop Boiling Bag and also tie off in the keg. Remove the bags once you are happy with the flavor.

Beer

Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.

Mead

Spirits

-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.